Easy Mushroom Stuffing Recipe
This easy mushroom stuffing is savory and crazy delicious! It uses simple veggies like mushrooms, carrots, celery, and onion, plus fresh thyme. A must for Thanksgiving and easy enough to make all year.
Servings: 6 servings
Calories: 230kcal
Equipment
- large pan
- baking dish
Ingredients
- 1 pound (450 g) sturdy bread cut into bite-sized cubes, about 10 cups
- 2 Tablespoons (30 ml) vegetable oil
- 1 red onion sliced
- 1 garlic clove diced
- 1 celery rib diced
- 1 medium carrot diced
- 2 cups (140 g) white mushrooms sliced
- Salt and pepper to taste
- 1 Tablespoon fresh thyme leaves or 1 teaspoon dried
- 2 cups (480 ml) vegetable stock
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Spread the bread cubes on a baking sheet and bake for about 15 minutes, until golden and crispy.
- Meanwhile, heat the oil in a large pan over medium heat and sauté the onion, garlic, celery, and carrot for 2 minutes.
- Add the mushrooms and season with the fresh thyme, salt, and pepper. Cook for another 5 minutes.
- Add the vegetable stock, let it simmer for 2 minutes, and remove the pan from the heat.
- Pour the vegetables and stock over the toasted bread and toss gently until the bread soaks up all the liquid.
- Transfer the stuffing to a baking dish and bake uncovered for 15 to 20 minutes, until the top is golden and crisp. Serve warm.
Notes
- More veggies: Double the mushrooms and/or use half the bread if you prefer more veggies than bread.
- Dry, slightly stale bread works best for mushroom stuffing.
- Cut the bread into bite-sized cubes for easy eating!
- Experiment with different types of mushrooms, like portobello or oyster mushrooms.
- Make ahead: Make it up to 2 days ahead and store it covered in the fridge.
- Storage: Refrigerate leftovers for up to five days, or freeze for up to three months. Reheat covered in a baking dish with a few Tablespoons of water or broth for 15 to 20 minutes.
Nutrition
Serving: 1serving | Calories: 230kcal | Carbohydrates: 44g | Protein: 10g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 785mg | Potassium: 260mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1924IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 3mg
